In the spirit of autumn, the next pickles in the lineup are persimmons. A friend gave me a bunch recently and while I love them on their own, it seemed only right to preserve a few in pickled form. I found a few recipes online but most closely followed my pickled peach recipe that I made back in August as it was one of the more successful pickled fruits.
Full disclosure: the original brine I made did seem to break down the persimmons a little too much. I adjusted the recipe below but will probs try again to play around with the water to vinegar ratio some more.
And now, persimmon to enjoy these to the fullest!
Pickled Persimmon Recipe
Makes 1 1/2 pints
- 1 cup water
- 1/2 cup apple cider (or rice) vinegar
- 1/4 cup sugar
- 1 tsp salt
- 1/2 tsp crushed pepper per 1/2 pint
- 2 cinnamon sticks
- 4 Fuyu persimmons (the kind used for for eating, not baking, and most commonly found in grocery stores)
- Bring the water, vinegar, sugar and salt to a boil until salt and sugar are fully dissolved. Set aside to cool.
- Add cinnamon sticks (1 each) and red pepper (1/2 tsp to 1/2 pint jar, 1 tsp to full pint) to jars.
- Slice persimmons as desired. I initially did discs (above) but then quartered them to better fit in the jars.
- Fill jars with cut persimmons.
- Cover with brine and seal. Give jar a shake to distribute red pepper flakes.
- Recommended use: refrigerate jars; these are definitely better cold. Eat within a few days to ensure a crisper pickle. Great in a salad with nuts and feta or goat cheese; would be lovely on a cheese plate as well.